Recipes and food adventures with Adam Roberts
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Leftover Panzanella Cake with a Fried Egg
Resourcefulness is a quality that emerges gradually as you get more comfortable in the kitchen. At first, you might make a panzanella salad–with big chunks of toasted bread, heirloom tomatoes, garlic, a little anchovy, some basil, olive oil, and red wine vinegar–eat most of it and then throw the rest away because panzanella doesn’t really…
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Penne with Bacon and Flageolet Beans
What’s with me and pasta? No, seriously, I’m really asking: how can I eat so much of it and never get tired of it? Sometimes I think it’s my own personal Rosebud, because my earliest food-related memories involve sitting at a little yellow plastic table on a gray carpet in front of the big TV,…
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Banana Cupcakes with Peanut Butter Frosting
Finding out someone’s favorite color doesn’t do much for me. “Oh teal? How interesting,” I say as I fall asleep standing up, collapsing into a heap and waiting for someone to kick me awake. But finding out someone’s favorite flavors is a different story. For my friend Michael’s birthday dinner, this past weekend, I texted…
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Vanilla Bean Brown Butter Nectarine Blackberry Crisp
Wow, that’s a mouthful, but you have to admit it sounds good. I got the idea from the New York Times Cooking newsletter; Kim Severson was guest writing it for the day and she mentioned a trick she learned from our mutual friend Bill Addison who learned it from Nancy Silverton (how’s that for a…
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How To Eat Crow (Or: Kristin Puts Me In My Place About Boneless, Skinless Chicken Breasts and Pizza at Home)
When someone has a target on your head, it can be a scary thing. But ever since I wrote that article “Ten Things You Should Never Serve At A Dinner Party,” Craig’s sister Kristin has been out to get me. She first made herself known in the comments: “Dear Amateur Gourmet,Allow me to introduce you…
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Jasper White’s Corn Chowder
Recipes, sometimes, are like dreams. You experience them but then, quite often, you forget that you’ve experienced them. And then you’re standing somewhere, and the memory floods back to you: “I was being chased by a gorilla through Filene’s Basement!” Or, in this case, “I once made a corn chowder so good that I wrote…
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A Summer Feast for Todd and Jim
So remember that time that Jim Parsons and his partner Todd Spiewak made my rainbow cookie cake for Jesse Tyler Ferguson and his partner Justin Mikita? Well, since then, Jim and I have been e-mailing and trying to figure out a time for him and Todd to come over for dinner. We finally picked a…
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End-of-Summer Plum Cobbler
It’s time to face facts: summer’s almost over. At least summer in the sense of kids not being in school (most of them have already gone back) and summer blockbusters (I didn’t want to see “Guardians of the Galaxy” but someone told me there’s a talking tree in it so now I do) and summer…
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The Best Fried Chicken of Your Life
Give me credit. It’s been a while since I’ve declared something “the best ___ of your life.” There is, of course, the broccoli, which brought all of you to my blog in the first place. Then there’s the chili which, as far as I’m concerned, has never been topped. The brownies remain unrivaled and the…
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Food That Makes You Happy, Food That Makes You Healthy, Food That Makes You Hot
The original plan was for me to take my shirt off. I know, you’re all drooling on to your keyboards at the thought, but settle down! I needed a goal, something to motivate me to get into shape. This was in February. I rejoined my old L.A. gym, Crunch, which makes absolutely no sense because…
https://www.amari.com/dhaka/dine
Had a wonderful experience here. The food was delicious, the environment was clean and welcoming, and the service was fantastic.…
The way you described the small details that make a restaurant truly stand out was both insightful and engaging. From…
. The points mentioned are spot on and something every food lover can connect with. It’s refreshing to see dining…
It is really amazing and look Yummy. Must be try at home or at least similar to this can enjoy…